Friday, April 3, 2009

Lazy Pork Chops with Dijon Mustard, Shallots, and Breadcrumbs

Have you ever been so lazy that you actually scared yourself?

Last night was one of those times. First of all, I had no right to attempt cooking to begin with. My mind was literally somewhere else, hovering above me in my kitchen or possibly in Tahiti, due to me having just recovered a 48 hour stomach virus/food poisoning. But I wanted a home cooked meal to celebrate being able to eat solid food, so my stomach trumped common sense once again.

I had devised a very quick recipe for baked pork chops while I was laid up. One that I could literally throw together in 10 minutes (I was still a little weak), toss in the oven and be done with. The only hitch was, I needed to go get my food processor from the loft upstairs to make breadcrumbs out of the French roll I'd bought. Well, at 7:30 last night, walking up those stairs might as well have been up and deciding to walk home to Texas. It seemed both impossible and ludicrous to me.

So what did I do? I made the breadcrumbs manually, single-handedly breaking the bread apart into tiny crumbs. After a while, I resorted to stabbing at the bread with kitchen sheers, which gave me a hand cramp hand that lasted until midnight.

I guess Murphy's Law is such for a reason. It would have saved me a good 20 minutes had I just whipped out the food processor. All I can say is learn from me - I have many dumb mistakes to teach you...

Anyway, thank God the pork turned out wonderfully! If you don't have the time to toast your homemade breadcrumbs, substitute plain croutons pulsed in your processor (or bashed until chunky in a ziploc.) If the bread is too soft, it will become gummy from the butter in the oven instead of toasty.

Prepare your mustard bath by combining dijon mustard, stir lemon juice, shallots, 1/4 teaspoon kosher salt, and pinch of fresh cracked pepper together in a wide, shallow bowl. Set up the rest of your breading station by placing your breadcrumbs in another wide bowl or pie plate, and having your melted butter at the ready to drizzle.

Dip chops in the mustard mixture, coating both sides and edges well, then press into bread crumbs, turning over twice to get a good coating. Place the pork on an aluminum lined, Pam-sprayed sheet pan and drizzle the chops evenly with butter.

Bake at 350 for 25-30 minutes, until pork is just cooked through and bread crumb topping is golden brown.

Oven Roasted Whole Carrots and Broccoli

Ingredients:1 bunch carrots, washed and dried, with tops trimmed but not removed1 head fresh broccoli, washed, patted dry and cut into floretskosher or sea salt, about a teaspoonfresh cracked pepper3+ tablespoons olive oil

Directions:(These can be made in the same oven as the pork - just put in 15 minutes before the pork goes in, to get a head start, then flip over before returning to the oven for the duration of the pork's cooking time)

Preheat oven to 350.

Scatter the carrots and broccoli out on a large rimmed baking sheet. Drizzle evenly with olive oil, turning over with your hands to get a good coating (each veggie should be lightly and individually coated to ensure caramelizing.) Sprinkle with salt and pepper and turn again to mix up.

Place in the oven for 15 minutes, then remove to turn veggies over to the other side. Return to the oven for 25-30 minutes, until well caramelized and roasted.

Thanks so much honey. Yes, sometimes the littlest things seem too much to deal with, then end up biting you in the butt! Enjoying your posts - you must have a ton of energy to write as much as you do with a full time job and family;)

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About this blog:

Somewhere between the Foie Gras Connosieur and the T Bone Steak Bubba lies me - the Meat and Potatoes Foodie. The only thing I can't stand more than a food snob is someone who won't try something they've never eaten before (within limits of course - I'm still too chicken to try frog legs.) Pull up a chair, have a look around, and leave a comment or two. I love hearing from fellow foodies and friends!